Monthly Archives: September 2015

What to know when buying a blender

Blenders are essential to make frozen drinks at the bar but they are also necessary if you are making your own sauces or soups. There are plenty of blender types so make sure you gather as much information as possible to buy the right blender for your kitchen.

Bar Blenders

  • Capacity: If you serve a lot of frozen drinks then you will need a bigger blender jar that way you can fill multiple orders at once.  Start by determining what size drinks are on your menu.  The larger drinks you serve the larger jar/container capacity you will need.
  • Material: Commercial blenders come in plastic, glass, and stainless steel. From an esthetic perspective, glass and plastic may be good for you if your guests like to watch their drink being made. However, if you have stainless steel appliances and want your blender to fit in, then go with a stainless steel blender. Stainless steel blenders also offer the most durable material.
  • Power: Blender power is measured in horsepower, so the higher the horsepower the more powerful the blender.  You will need more horsepower if you are mixing frozen fruit or other solids. Also take into consideration the thickness. The thicker the drink, the more horsepower you are going to need.
  • Control features: Most blenders will only have an on/off switch but your drinks may require a high/low, pulse, or timed feature. Make sure to consider these convenient features to increase efficiency and serve drinks faster.

Food Blenders

  • Size: Determine how many blended products (sauces, salsa, purees) you serve every day. Your blended cup can range from 32oz to 1 gallon. You want to take the amount of servings you push out every day and figure it in terms of ounces. If you put out 25-50 servings of soup then you should consider a 40+ oz blender. If you have over 100 servings then you should consider a gallon-sized blender.
  • Power: Like many machines, a food blenders’ power is measured in horsepower. If you are that business pushing out 25-50 servings of soup every day then a ¾ horsepower blender will be sufficient. If you are the business pushing out over 100+ servings a day then you will need a 3+ horsepower blender.
  • Control features:  An on/off switch is sufficient if you are doing light blending. A pulse switch is a good feature to consider if you are prepping for beverages. If you are a medium-heavy food prep kitchen then you should look into a time feature and 2 or 3 speed controls.


Are you considering food safety when you are cooking and serving?

When it comes to cooking and serving, temperature is everything. Cooking food thoroughly is crucial for preventing foodborne illnesses. Follow these guidelines to protect your guests:


Product                                                Type                         Min. InternalTemperature & Rest Time

Beef, Veal, Pork & Lamb                  Ground                                           160°F

Steaks, Chops, & Roasts             145°F & allow to rest for 3 min

Chicken & Turkey                             All Types                                         165°F

Eggs                                                   All Types                                        165°F

Fish & Shellfish                                  All Types                                        160°F

Ham                                                  Fresh or Smokes (uncooked)          165°F


Maintaining the proper food temperatures is still critical during serving. Constantly monitor food on your buffet to make sure it remains at a safe temperature:

Food Type           Temperature

Hot                         140°F or warmer

Cold                       40°F or colder


Key Tip: Throw away all food that has been left out at room temperature for more than 2 hours. If the air temperature is above 90 °F, discard after one hour.

Keep Your Cool with Ice

  • Always use clean and sanitized containers and scoops to transfer ice from an ice machine to glasses when serving your guests.
  • Store your ice scoops in a clean, protected location (use an ice scoop holder to keep the scoop protected from contaminants when not in use)
  • Don’t scoop ice with your hands or a glass.


Take an inventory of your current supplies. Thermometers and ice scoops and holders are essentials for cooking and serving in any location. Don’t forget about hand safety products like oven mitts to protect kitchen staff from burns as well as special serving utensils to prevent cross-contamination for guests with allergies. Visit our page for special offers on products designed to help you cook and serve food safely.

We heard that microwaves reduce nutrients…

We’ve all heard that microwaving our food might not be the best method because it kills key nutrients.  But a microwave is very convenient when making lunch or dinner, so avoiding it seems out of the question. Thankfully, there’s good news to share from recent research that says microwaves might not be as bad as we think they are.

Cornell University conducted a study that compared the nutrient value from foods that were steamed, baked, boiled, and microwaved. What they found was that the worst things for nutrients are water, temperature, and time. Microwaves actually involve the least amount of those three enemies, so foods that were microwaved came out with higher water-soluble nutrient concentrations- which is a good thing! Ultimately, even though microwaves generate high heat, the cooking time is generally less than other cooking methods which results in more nutrition.

So hold on to those microwaves and enjoy your nutritious leftovers!